Berbere Smoked Shoulder of Lamb

[minesamojito]

This shoulder of lamb was asking to be cooked Moroccan style, so I made up a baste using some Berbere seasoning mixed with olive oil, brushing it onto the lamb shoulder joint, and leaving to stand for a couple of hours in the fridge for the flavour to develop.

I then popped on to a medium hot BBQ and grilled until the outside was brown and starting to form a crust. I popped a couple of chunks of pecan wood to start smoking and shut the lid of the BBQ. I smoked the lamb for 4 hours at 150degC and allowed to rest for 20 minutes. The result was a lovely middle eastern savoury crust and moist flavorsome meat.
I served it with a simple couscous and some steamed asparagus.
Cheers
Marcus